Seven principles of haccp pdf

In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat Seven principles of haccp pdf systems are regulated by the USDA, while seafood and juice are regulated by the FDA.

HACCP is believed to stem from a production process monitoring used during World War II because traditional “end of the pipe” testing on artillery shell’s firing mechanisms could not be performed, and a large percentage of the artillery shells made at the time were either duds or misfiring. Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices.

Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on science, differs from traditional “produce and sort” quality control methods that do nothing to prevent hazards from occurring and must identify them at the end of the process.

HACCP is focused only on the health safety issues of a product and not the quality of the product, yet HACCP principles are the basis of most food quality and safety assurance systems. In the United States, HACCP compliance is regulated by 21 CFR part 120 and 123. WHO published a guideline for all governments to handle the issue in small and less developed food businesses.

In the early 1960s, a collaborated effort between the Pillsbury Company, NASA, and the U. Army Laboratories began with the objective to provide safe food for space expeditions. People involved in this collaboration included Herbert Hollander, Mary Klicka, and Hamed El-Bisi of the United States Army Laboratories in Natick, Massachusetts, Dr. Lachance of the Manned Spacecraft Center in Houston, Texas, and Howard E.

Baumann representing Pillsbury as its lead scientist. Using the traditional end product testing method, it was soon realized that almost all of the food manufactured was being used for testing and very little was left for actual use. Therefore, a new approach was needed.

NASA via the munitions industry to test weapon and engineering system reliability. Using that information, NASA and Pillsbury required contractors to identify “critical failure areas” and eliminate them from the system, a first in the food industry then. Baumann, a microbiologist by training, was so pleased with Pillsbury’s experience in the space program that he advocated for his company to adopt what would become HACCP at Pillsbury. Soon, Pillsbury was confronted with a food safety issue of its own when glass contamination was found in farina, a cereal commonly used in infant food.